Wednesday, March 18, 2009

I only like to blog the successes unless there is humor or an interesting lesson in the duds. "Giff is an idiot" doesn't qualify as a lesson. Too obvious. I am pleased to say that last night's meal was an unqualified success. Even I, who tends to be hypercritical of my own dishes (to Lisl's annoyance), loved this. Essentially, you make a really good vegetable stew with provencal flavors, and then finish it off with the fish and serve on a bed of rice. Most satisfying!

Our fishmonger had some really good looking tuna, so I had him cut some 1/2 slices adding up to just over a pound. I think a firm fleshed fish like tuna or halibut is best for this recipe. We served this dish with a delicious white wine from the Jongieux region in France called Carrel Vin de Savoie, and some freshly baked bread.

In a dutch oven or stew pot, heat up a splash of olive oil on moderate heat and saute the onions until translucent. Add in the zucchini and cook for 5 minutes, then add in the chopped celery, fennel, green pepper and garlic, along with a couple pinches of salt (not too much since the olives will add saltiness). Continue to saute for another 10 to 15 minutes, stirring occasionally and letting the vegetables get tender.

Finely chop the parsley and fennel frond and add to the pot. Toss in a bay leaf and a large sprig of fresh thyme, along with the 1/2 cup of white wine, 1/2 cup of water, crushed tomatoes, kalamata olives, and juice from half a lemon. Stir all together and cook on a light simmer for another 10 to 15 minutes.

Thinly slice the tomatoes and add to the pot. Thinly slice the red onion into rings and stir into the pot. Cover and continue to cook on a light simmer for 20 to 30 more minutes, letting all the flavors meld together. Taste for salt and pepper.

hi TasteHongKong, I think it really comes down to personal preference. I was quite happy with two spoonfuls in the bottom of the bowl and no more -- felt that it was quite balanced that way. If you love rice, by all means heap it on!

Yumm looks tasty (and healthy too). I like that you put some olives in there.

I really need to lay off the pork and shellfish. After all that pork I had in NOLA, I came home and made gumbo, then had crab tonight and there's a pot of menudo simmering on the stove now for tomorrow night.

About this Blog

The Constables' Larder is the creation of Giff Constable and Lisl Dunlop as a canvas for exploring and sharing our love of food and wine.

The header photos are from a vineyard in Martinborough, NZ and the remains of a fabulous meal on the Greek isle of Serifos. We hail from Washington DC and Sydney, but these days we live in the New York City area. You can reach us at larder -at- constable -dot- net. We're also on Twitter.